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INGREDIENTS

Servings

Adjust Recipe By Servings

15 oz. whole milk ricotta cheese, drained
8 oz. cream cheese, softened
6-1/4 oz. powdered sugar
1 tsp. vanilla bean paste
7 oz. CHIPS AHOY! Cookies, crumbled, divided
4 oz. milk
1 tsp. lemon zest

NUTRITION FACTS Nutritional facts are based on a single serving
Calories	170
Total fat	9g
Saturated fat	4.5g
Trans fat	0g
Cholesterol	20mg
Sodium	100mg
Carbohydrate	22g
Dietary fiber	0g
Sugars	17g
Added sugars	14g
Protein	2g
Vitamin D	2%DV
Calcium	4%DV
Iron	2%DV
Potassium	2%DV

DIRECTIONS

Beat ricotta and cream cheeses with electric mixer until smooth. Add sugar and vanilla bean paste; beat until well blended. Divide mixture evenly between 2 mixing bowls.
Combine 1-1/2 cups cookie crumbs and milk in separate bowl, stirring until milk is absorbed. Fold mixture into 1 bowl of the cheese mixture. Fold lemon zest into second bowl of cheese mixture. Spoon each mixture into separate pastry bags fitted with small round tips.

For each serving:

Pipe 1-1/4 oz. of each mixture into serving bowl; swirl to combine. Sprinkle with a small amount of the remaining cookie crumbs.

Serving Suggestion:

Serve with cannoli chips for dipping.

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